Full Time NVQ Level 3 Professional Cookery (Course Code: 1364)

MODE OF STUDY FT
FE LEVEL 3
DURATION 1 year
START DATE(S) September 2010
DAY(S)/TIME(S) OFFERED Monday - Friday 9.00am - 5.00p.m.plus some evening work
NUMBER OF TEACHING HOURS 450 hours
TOTAL OVERSEAS FEE See Finance
ADDITIONAL COSTS Approximately 150 for uniform and books
AWARDING/VALIDATION BODY City and Guilds (C&G)/Hospitality Awarding Body (HAB)
ENTRY REQUIREMENTS
Applicants will have met the following entry requirements and attended a successful interview with satisfactory references providing information on behaviour (disciplinary record clear), punctuality and attendance at 90% or above:

BTEC First Diploma in Hospitality(merit or distinction) with independent trade test;
NVQ Level 2 in Food Preparation and Cooking;
VRQ2 Chefs Diploma (merit or distinction)
Level 2 Communication Skills and minimum Level 1 Numeracy.
Department panel interview where you will demonstrate knowledge and skills
PROGRAMME CONTENT/STRUCTURE
This course is designed for those wishing to enter the Hospitality industry who wish gain the necessary skills to become potential Chefs. The course consists of core generic and optional modules of study, along with Key skills communication at Level 3.
PROGRESSION/CAREERS OPPORTUNITIES
Successful students may gain direct entry into employment in a junior position within the food preparation area of the Hospitality industry or may be eligible to continue their studies at Higher Education level.


ASSESSMENT STRUCTURE Portfolio construction and continuous assessment
EXCURSIONS / WORK EXPERIENCE There will be excursions on a regular basis to trade shows and industry. Work experience will be included to aid employability.Some residential visits included.
READING LISTS Practical Cookery, Heinnemanns Patisserie, The Theory of Catering 11th Edition.